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Belgian-Style Mussels in White Wine Broth
Fresh mussels steamed open in a broth of white wine, shallot and celery, showered with plenty of parsley. Served with crusty baguette – a clear wine-and-herb broth rather than a heavy stock..
Cook time
35 min
Servings
4
Ingredients
9
Nutrition
per serving215 kcal
Calories
24 g
Protein
8 g
Fat
12 g
Carbs
Ingredients
For 4 servings
Instructions
- 1
Wash the mussels thoroughly under cold water and pull off the beards. Discard any that are already open and do not close when tapped.
- 2
Finely dice the shallots, celery and garlic. Melt the butter in a large pot and soften the vegetables until translucent.
- 3
Pour in the white wine and bring to a boil. Add the mussels and close the pot with a lid.
- 4
Steam the mussels over high heat in the covered pot, shaking once, until they have all opened. Remove any that stay shut.
- 5
Season with pepper, fold through plenty of chopped parsley and serve immediately with the baguette.
